Gluten-Free Korean BBQ Bagels

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I love a good sandwich. And by good, I mean it needs to be something different and not just turkey and cheese. Cold cuts aren’t my thing, so I like to use rotisserie chicken or cook my own meats like thin-sliced steak. I also love to use different types of breads – baguettes, bagels, or rolls. Case in point: these Gluten-Free Korean BBQ Bagels, which combine thin-sliced, fresh-cooked steak with kimchi on a tasty gluten-free bagel.

For these bagel sandwiches, I used The Greater Knead’s plain bagels and lightly toasted them. I cooked the steak after it marinated for at least 2 hours in gluten-free Korean barbecue sauce (San-J makes a GF version of this sauce). Top these with kimchi for some spice plus lettuce leaves and microgreens or cilantro for some freshness. I love these bagel sandwiches and I think you will, too!

What’s your favorite at-home sandwich creation?

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Closeup of Korean BBQ Sandwich on a bagel with microgreens on a dark wood cutting board against a light gray background

5 from 1 vote

Gluten-Free Korean BBQ Bagels Recipe

By Gluten Free & More
Prep Time: 35 minutes
Cook Time: 10 minutes
Freeze time: 15 minutes
Total Time: 1 hour
Servings: 4 servings
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Ingredients 

  • ¾ pound boneless ribeye steak
  • 7 tablespoons gluten-free Korean barbecue sauce, , divided, plus more for serving, if desired
  • ¼ cup mayonnaise
  • 2 tablespoons vegetable oil, , divided
  • ½ cup kimchi
  • 4 The Greater Knead Plain Bagels, , toasted
  • 8 red lettuce leaves
  • 4 tablespoons microgreens or fresh cilantro leaves

Instructions 

  • Wrap steak in plastic wrap and freeze for 10-15 minutes for easier slicing. Remove plastic wrap and slice thinly with a very sharp knife. Place in a food storage bag, add 6 tablespoons Korean barbecue sauce, and marinate for at least 2 hours or overnight.
  • Combine mayonnaise with 1 tablespoon Korean barbecue sauce and refrigerate until serving time.
  • Heat 1 tablespoon oil in a cast iron skillet over medium-high heat. Working in batches, add the meat in an even layer, being careful not to over-crowd the pan, and cook for 1 minute per side.
  • When all the meat is cooked, add the remaining tablespoon of oil and cook the kimchi for about 2 minutes or just until it begins to char.
  • Spread the mayonnaise on both cut sides of each bagel. Place 2 lettuce leaves on the bottom half, top with the beef, then kimchi, and then microgreens or cilantro and top with the top portion of the bagel.

Nutrition

Calories: 597kcalCarbohydrates: 55gProtein: 23gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 58mgSodium: 1395mgPotassium: 333mgFiber: 7gSugar: 15gVitamin A: 2587IUVitamin C: 2mgCalcium: 222mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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